Ahi Poke

Ingredients

• 500g sashimi-grade ahi tuna, cut in confident 2cm cubes: the cube size is the texture
• 3 tbsp soy sauce (shoyu) + 1 tsp sesame oil
• ½ sweet Maui onion, slivered thin; 2 green onions, sliced
• 1 tsp toasted sesame seeds; ½ tsp red chili flakes or a spoon of chili crisp
• Limu (seaweed) or crumbled roasted nori; inamona (roasted crushed kukui nut) or a few crushed macadamias standing in

The words inside

Sashimi-Grade & Ikejime

Allergen screen

Found: gluten · nuts · fish · soy · sesame

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Chill everything: bowl, fish, hands' patience; poke is a cold-chain dish.
2. Fold the tuna gently with shoyu and sesame oil first, the glaze coat.
3. Onions, sesame, chili, limu in; fold, don't stir; taste: it should be ocean-first, seasoning second.
4. Rest 10 min in the fridge and serve cold, alone as pupu or over hot rice as a poke bowl: the temperature contrast is the modern classic. 10 min